Text 33249, 117 rader
Skriven 2010-01-07 10:47:42 av Michael Loo (1:18/200)
     Kommentar till en text av Glen Jamieson
Ärende: red wine &c 637
=======================
 GJ> Perhaps you should do that, then migrate to Japan, New Zealand or
 GJ> Australia, as people live longer in those countries.

Not a statistician, I see.

 ML> the meds of another friend with a similar ailment and
 ML> muddled through. So my plan to retire from the orchestra
 ML> on July 4 still is in the works.
 GJ> And then what will you do for air tickets??

Even were I never to buy another ticket, I have enough miles
in the bank to go around the world twice in first class.

 ML> Really good rum is uncommon; mediocre rum is common.
 GJ> I have never found a bad rum.  They are all good, with some better
 GJ> than others.

I recall some suboptimal potations tasted in Deakin Street.
Although you might make the point that if it has alcohol in
it, it can't be all bad.

 GJ> With that diet it is no wonder you are sick!  No red wine at all!

Indeed.

=
 GJ> I think I will stick to a bottle of red a day; that works for me.
 ML> Statins are cheaper, more portable, too, if not so enjoyable.
 GJ> With Dry Red at $14 or less for a 5 litre cask, the cost isn't too
 GJ> bad.  The bottle shop is closer than the pharmacy.

This last being a most important consideration. $14 for 5 L is
certainly a good price even for bad wine.

  And I am familiar
 GJ> with the side effects of red wine, and can live with them.  I don't
 GJ> trust weird pills with unknown side effects.

Tell it to the rest of the world.

 GJ> I just heard that a Qantas A380, about to leave from Melbourne for LA
 GJ> was grounded with "multiple defects".

What do you expect for an airplane made in France?

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Ttoro Forgesienne
 Categories: Starters, Soups, Fish, French
      Yield: 8 servings

      1 kg Mixed fish (Merlu/Colin,
           -Fletan, Cabillaud, Lotte)
      3 fl Olive oil
      1 kg Mussels (cooked mariniere)
      2 md Onions, finely chopped
      1 oz Flour
      2 md Carrots, finely chopped
      3 tb Mixed fresh herbs (parsley,
           -chervil, basil, chives
           -with a few leaves rosemary
           -and/or sage.
      3    Stalks celery, fine chopped
      1 sm Green pepper chopped
      1 sm Red pepper chopped
      2 lg Tomatoes, concassée
    400 ml Dry white wine
      4    Cloves garlic, finely sliced
  1 1/2 l  Fish stock or water
      1    Red chilli (fresh) OR
    1/4 ts Cayenne
           Salt & pepper
           Fresh lemon juice (opt)

  NB Merlu is Hake, Cabillaud is Cod, Fletan is Halibut & Lotte is Angler
  fish or Monkfish.

  Cut the fish into cubes, with fish needing longer cooking, cut
  smaller. Reserve the trimmings. If you do not have any fish stock,
  buy extra fish bones/heads and make some with the bones and trimmings
  from the fish, a little of the wine and half the vegetables, together
  with a bouquet garni.

  In a large frying pan, heat half the olive oil, and add chopped
  onions, celery, red & green peppers, the red chilli seeded and
  sliced, the garlic and the paprika. Fry over moderate heat for about
  5-10 mins until softened, but not brown.

  Meanwhile, clean the mussels, and steam … la mariniŠre with chopped
  shallots, a little white wine, bay, parsley and thyme. As soon as the
  mussels are done, strain, reserving the liquor, and remove from
  shells, spreading them on a plate to cool quickly.

  Combine in a large saucepan, the fish stock, the trimmings and the
  mussel cooking liquor, and cook 1/2 hour or so. Strain, allow to cool
  slightly and add the wine, the cooked vegetables, the concassee
  tomatoes and the chopped herbs. Leave aside until ready to use, when
  it should be heated to boiling.

  May be cooked ahead up to this point.

  Season the flour with salt and pepper, and shake the fish cubes in
  this to coat evenly. 15 mins before serving, heat the remaining olive
  oil in a wok, or very large frying pan, and add the fish. Fry over
  high heat, till lightly browned on all sides (5 mins or so). Add the
  boiling stock/vegetables. cook at slow boil/simmer uncovered a
  further 8 mins. Add cooked mussels. Taste. The soup should be quite
  piquant, without being positively fiery. Season with cayenne if
  needed, lemon juice and salt/pepper. Serve immediately. (May be
  accompanied by garlic croutons).

  recipe: Ian Hoare, Forges, France 1998

MMMMM
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